Curry-spiced co­conut chicken soup with ku­mara, cau­li­flower and cel­ery

Good Health Choices - - Spring Shape up -


300g skin­less, bone­less chicken


3 cups cold wa­ter

¼ tsp salt


200g or­ange ku­mara

½ car­rot

½ tsp oil, for cook­ing

½ brown onion, finely diced

1½ tsp finely grated gin­ger

1 clove gar­lic, minced

1 tbsp curry spices (see be­low) Pinch of chilli flakes/pow­der or

cayenne pow­der (op­tional) ¼ head cau­li­flower, stalk and

flo­rets roughly diced 2cm

1 cup chicken or veg­etable stock 1½ cups boil­ing wa­ter

¼ tsp salt

1½ tsp soy sauce

½ tsp runny honey

1 small can (165ml) lite co­conut milk Zest and juice of ½ lime


1 stalk cel­ery

2 tbsp co­rian­der leaves

Pinch of chilli flakes/pow­der or

cayenne pow­der (op­tional) ½ lime, cut into wedges (op­tional)


Mix to­gether 2 tsp curry pow­der, 1 tsp garam masala, 1 tsp yel­low mus­tard seeds, ½ tsp ground gin­ger and ¼ tsp ground turmeric

BRING a full ket­tle to the boil.

1. Pat chicken dry with pa­per tow­els. Place in a small pot (with a lid) with wa­ter and salt, cover and bring to a gen­tle boil on medium heat. As soon as it boils, turn off heat and leave, still cov­ered, for 15-20 mins. The resid­ual heat will cook chicken through. Re­move chicken from poach­ing liq­uid and set aside to rest, cov­ered in foil.

2. While chicken comes to the boil, peel and dice ku­mara 1-2cm and grate car­rot. Heat oil in a medium pot (with a lid) on medium heat. Cook onion for about 3 mins, un­til soft­ened. Stir through gin­ger, gar­lic, curry spices and chilli (if us­ing) and cook for a fur­ther 30 sec­onds to 1 minute, un­til fra­grant.

3. Add ku­mara, car­rot, cau­li­flower, stock, boil­ing wa­ter, salt and soy sauce. Stir well, cover, in­crease heat to high and bring to a fast sim­mer. Once sim­mer­ing, re­move lid and cook on medium heat for 13-15 mins, un­til veg­eta­bles are cooked through and soft.

4. Thinly slice cel­ery and tear co­rian­der leaves for gar­nishes. Set aside.

5. Stir honey, co­conut milk and lime zest and juice through soup. Use a stick blender to blend soup, un­til smooth; sea­son. Slice, dice or shred chicken.

TO SERVE, la­dle soup into bowls.

Top with a hand­ful of chicken, cel­ery, chilli flakes/pow­der (if us­ing) and co­rian­der. Serve with a lime wedge to squeeze over (if de­sired).


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